Mocha Hazelnut Chiffon Cake

No need for after-dinner coffee when you can cut into this light bundt cake that's made with espresso and cocoa powders and finished with a velvety chocolate glaze sprinkled with hazelnuts.

Total Time: 1:30

Prep: 0:25

Level:
Moderate

Serves:
24

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Ingredients

2¼ c. cake flour

1¼ c. sugar

1 tbsp. baking powder

½ tsp. salt

½ c. unsweetened cocoa powder (not Dutch process)

2 tbsp. espresso powder

½ c. boiling water

¼ c. cold water

⅓ c. canola oil

5 large egg yolks

2 tbsp. hazelnut liqueur (Frangelico)

1 tsp. vanilla extract

10 large egg whites

1 tsp. cream of tartar

Chocolate Glaze

4 oz. semisweet chocolate

½ c. fat-free half-and-half

Toasted chopped hazelnuts

Directions

Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-inch tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl.

Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until blended.

Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.

Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.